This food explosion has opened up new vistas, experiences, indulgences and not to mention the business models. Want to make killer profits? Try education, healthcare or food. Move on entertainment, there is no business like food-business.

Thanks to affordable global travel and internet, an house wife from two-tier town in India not only procures international ingredients but also makes the tastiest zucchini bread while pairing her Asparagus quiche with Pinot Blanc. India has truly arrived on the gastronomical foodscape. We live in the era of sensory explosion where all senses have been trained to come alive when it comes to food. As food pundits predict, it is only going to get better.

After water in 2010, this year’s focus for Blog Action Day 2011 is on Food. Last year, writing on water gave me a chance to stop, think and write. It also gave me an opportunity to read about so many different viewpoints on water.

Writing about food should be the easiest thing to do for I have blogged about traditional recipes, gardening and growing your food, soul of kitchen, etc. But today, it just does not seem to flow. This time, it is not easy.

There is lot more to food than what meets the eye.

While we bloggers write/ celebrate the delights of various cuisines, share recipes, converse on calorie intake, comfort food and gourmet chefs, there is a huge world out there that goes without a few grains of rice. While one section of population frets about calorie intake and tries every rule in the book to sweat it out, the other half quenches its hunger with tap water. There is a horrible imbalance of over-fed obesity and under-nourished bellies.

We are a nation where more than 50 million metric tons of food grains rots due to storage problems while more than 600 million people suffer from malnourishment. The food for whom it is stored does not reach them. The system that is made to keep India in motion, does not work. Even the ration card system designed to help the poor eat, works against them.

To live in a country like India needs a lot of guts. Not because India is a gastronomical paradise, but for the fact that we live in midst of gut-wrenching facts of malnourishment and the misfortune that comes with it. And we chose to do nothing about it.

Here, everyday living is centered around working for and fixing one square meal for oneself and loved ones. It is not easy.

And as an icing on the calamity cake was the Planning Commission’s classification of people above and below the poverty line by an earning of Rs.32/ day which included their expenditure on food, healthcare and education. Needless to say that it is still being debated and challenged by the literate urban man and media. The poor man however oblivious of this brouhaha continues his struggle of fixing a single meal for his family.

To understand the food paradox better, please about Basavi, a tribal and what food meant to her. Be rest assured, our dilemmas will multiply.

For those Tehelka spoke to, the rickshaw-puller, farmer, waste-picker and others, bitterness came later in the conversation — after the shock (of the report) passed. The precariousness of their lives is held at bay by dignity, hard work, generosity to those even poorer, loyalty to family, resilience and faith. All to be frayed again by those who have never known what it is like to be hungry.
SOURCE: Tehelka

Here is a sample of real people, their struggles, their hunger and the lengths they goto make it meet.

While one is deeply disturbed by these contradictions, one also feels sad at the state of the Public Distribution System. India can boast of having the largest public distribution of subsidized food grains in the world. It has a network of nearly 500,000 Fair Price Shops (FPS) that distribute commodities worth more than Rs 15,000 crore (150 billion) to 160 million households. The 2005 Planning Commission report says that 57% of the PDS food grain does not reach the intended people. For every Rs 4 spent on the PDS, only Rs 1 reaches the poor. The food subsidy bill for 2006-07 for the Government of India was Rs 242 billion. 36 million tons of grain was procured that year, and 31.6 million tons was distributed through Fair Price Shops. Looking at these figures, one feels both disturbed and confused. Confused that we are doing so much but have so little to show; angry and disturbed at the enormous leakages and corruption that has seeped into this system.
SOURCE: Dr. R.Balasubramaniam

Yes, I did want to write. And write a lot about it. But words don’t flow easy. For every sentence that I want to write, I stop to think for I find myself to be responsible for creating and supporting a system so flawed that food does not go where it is needed the most. It stops at us, our super-markets, kitchens, stomachs and finally in thrash (but ofcourse it get picked up from there too).

Our country faces multi-faceted problems of hatred, violence, illness, poverty, discrimination and these can be raced back to the struggle of the stomach and soul. We now face a huge world in front of us that is under-fed, hungry, sick and in pain.

More than half of the Indian population struggles to achieve Maslow’s first level of needs. With the need for food comes the question of dignity, self respect, community, survival, hope, faith and perseverance. The hungry are actually high up on the self actualization scale, are resigned to fate.

It is just not about food. In this struggle, there are compromises to be made, conscience to be muffled, and hard pills to be swallowed. And sometimes suicide is the escape key. It somehow seems justified.

“We can no more do without spirituality than we can do without food, shelter, or clothing.”Ernest Holmes

Sometimes I wonder what is the meaning of food availability, food security, the feeling of being sated, nourishment, etc? I don’t know anymore. How longer can we boast about traditional food systems, culture, civilisation, Ayurveda, healing with food, and nature healing when we have totally lost it. India, the land of excess and rich resources now grapples with problems of its own creation.

Isn’t our country is poor, under-nourished and sick because of people like us? Aren’t we also the reason for its malaise? We don’t ration. We load, hoard, eat, glutton, waste, indulge, and thrash, but don’t make enough effort to help the food reach where it is most wanted. Isn’t our indifference, silence, resignation, blame-shifting, to equally blamed for this food crisis? We will realise and appreciate this only after the full circle of self-destruction.

Solution to Food Crisis?

There was a time when food was holy. Food went with worship. Food was not be wasted. Food was not sinful. Food was food. We need that simplicity back.

There were principles, traditions and culture that governed and nourished body and soul. Not just Ayurveda and natural life sciences, but there was timeless and priceless wisdom that we need to dig back into.

At the risk of sounding preachy, we need to look back into the centuries of wisdom that have abandoned in pursuit of happiness and instant gratification. Like we always did, we have a choice. Either we continue to live the way we lived or chose to make a small difference. There are no mountains to move here. Few simple holistic changes to our lives.

Less is more. Less is Green.

This is not about denial or abstinence, but we will always be amazed at how well people can live with less and that our body does better with less. Moderation is the mantra.

Not for the sake of diet or dieting, we need to eat less than what we do because we are no longer those foraging cave men and women who are always on the go. We need a plate of food that just fills us.

If there is more, find those who need it. It is not difficult to find.

It is time to think what really works!

We have been conditioned enough to eat three square meals, drink enough water, and so on. It is time to question our real needs. Do you really need what you once were in need of? Do you really need to cook or stock up so much? Do you really need to follow the food pyramid? Is one big meal and two smaller meals better?

There are so many questions that an urban, literate citizen needs to ask and find answers to. More-so because, we are the major reason for this food imbalance. We can blame the Government later.

I cannot write enough. I wish to share with you an old artwork of mine that hangs in our dining area… as a reminder of how wretched we are in comparison.

Untitled – 12″x18″ – Pencil on Paper – Framed

The next time you dine out at a fancy restaurant, it is ok to eat your plate clean (even though dining etiquette suggestes leaving a bit behind) for those few morsels should remind you of the farmer whose sweat and blood went into the making of your gourmet meal.

Eid in Hyderabad is not complete without Sheer Khurma. After haleem and biryani, Shir Khurma overdose lingers on a little longer as it is continued to be served for days to come.

Legend has it that the recipe for sheer khurma was imported to India during the Mughal rule and has ever since been a part of the Dhakni culture and tradition. Sheer Khurma has nothing to do with religious practice. It is purely a regional tradition of making something sweet for the special occasion of Eid-ul-Fitr. Since dates are of special significance during the month of Ramzan, these are integrated in a creamy and tastier form on the day of Eid.

There are many names to this dish ranging from sevaiyyan, semiya, sheer qurma, semiya pudding, vermicelli pudding, and what not. Hyderabadis have always known it best as shir qurma. This dessert is made with equal frenzy and love in Pakistan and that is one thing I would love to taste.

Our grandparents once told us that the word shir was derived from the word shireen which meant sweetness and always stressed upon being shireen-zubaan (sweet language) in dire situations too. Eat sweet and speak sweet; that’s all I remember about the dish. I thought khurma meant gravy until Google clarified as dates aka khajoor.

A Festive Vermicelli Dessert made in India, Pakistan, Afganistan, and Bangladesh

Shopping for sheer qurma in this city is an event by itself. The moment the moon is sighted, the market reaches its highest crescendo. No matter how much you plan in advance and sort things out for the festival, there is always something that will make you step out into the festive air.

The energy is infectious. The traffic is horrible. The policemen are fretting and frantically swearing. Anywhere you turn to, there is vendor screaming at the top of his voice. You are partially deafened. And the pick-pockets are right beside-behind you.

But you still want to go out.

For there is no stopping you for that last experience of the frenzy that surrounds, for that last plate of haleem, maybe that last visit to the Charminar (even if there was nothing left to buy), the steaming hot chai, the shouts and screams, the jaw dropping discounts offered…. and all this while you or your loved one is trying to save the intricate mehendi on both hands from getting smudged. You don’t want to come back home soon for more work waits.

Dry fruits would be bought only from the friendly neighborhood dava-saaz ki dukaan for it was believed that they had the most authentic ingredients. Semiyan is picked up from the makeshift stalls along the road followed by fresh milk, chicken, mutton, veggies and so on for that rich biryani. Sometimes Khobani ka Meetha is also included in the festive menu.

You are quite lost and loving every moment till you remember what you had stepped out for. And that brings me back to the recipe for sheer khurma, the traditional Hyderabadi way.

Ramzan is in full swing there is plenty of iftar options all over the place. Hyderabad is famed for its haleem, hares, biryani, samosa, kheema luqmi, and what not. I believe no other city is India is as thriving as the Nawabi Hyderabad when it comes to breaking the fast at the end of the day. This city simply comes alive at sunset.

But for most what rules at the iftaar dastarkhaan are fresh fruits and light-on-stomach delicacies. The fasting stomach is best treated to foods that are gentle, light and filling. Among the many options tops the humble jaam (guava) and much more humble mouz (banana).

I grew up listening to the adage that guava is a poor man’s apple. It has been mentioned so many times in my life that whenever I see guava I feel sorry for this lovely tropical fruit. It needs to get its due. Guava is cheap, found everywhere and thankfully within the reach of most. Its health benefits are too many to list down.

Guava trees are a common sight is many courtyards of the old city houses. Since this little fruit is found in abundance in this city, there are many recipes with guava that have been handed down over the ages. Here is my recipe for guava banana salad (which is my mom’s favorite) that I have been making since my childhood. Nothing can beat the simplicity of this quick salad that ranks high on taste and texture.

Chop guava into desired size blocks. You can de seed the guava before if you wish.
Add salt, sugar, a dash of lemon juice and mix well.
Toss in chopped bananas and mix gently.
Garnish with coriander or basil.

Chopped Fruits – Ready for Mixing and Seasoning

Eat as soon as possible or refrigerate before serving. The salad stays fresh as its seasoning (guava salad dressing) acts as a preservative.

You can add more variations to this salad ranging from other fruits, pepper, chat masala, mint, jaggery, honey, nuts, etc. But this snack is best eaten this simple sugar-salt-lemon combo way.

Mashed Fruits for Babies and Infants
If you wish to feed babies, blend the guavas as some have hard seeds or the fruit itself may be hard. Mash bananas into this mixture before feeding. Babies do not need any kind of seasoning.

KitchenSoup for the Soul
This salad is being made almost every day and has become a cathartic routine. From chopping, mixing and serving, it is a sense of life that is better with less… especially when we live in unnecessary excess all the time. That there is joy in simple things and sometimes less is more.

November is the time of the year when the New Year’s health resolutions are happily shown the exit door. Post Diwali, pre-Bakrid and pre-Christmas time is marked with continued festivities and of course a lot of sweets and high calorie foods.

All the good intentions of eating light and right are easily seduced by the sights, smell and tastes around. And to top it all, our guilt of gluttony is sufficiently assuaged by the infectious festive spirit.

And why not… that’s the way it should be.

Here is an easy breakfast fix to keep the holiday cheer on with something healthy (which can be made sinful by choice). A good healthy breakfast somehow sets tone for the entire day. Starting it healthy may help you make better eating choices all days long. This is a time-tested, homemade, quick and healthy banana cake baking recipe that you can make for breakfast and start your day on a healthier note. I had earlier shared the wholesome banana cake recipe for kids but this one is a simple improvisation to make it seem more sinful than it actually is.

Bake for 30 minutes at 160-170 degrees centigrade, or till the skewer/ knife comes out clean.

Cool it. Enjoy it warm or cold. Eat it fresh for best taste and texture.

Here are my tips, tricks and ideas to make your banana cake more tasty and healthy.

Don’t waste – Do it Sweet: The other thing I like about this tea/ coffee time dessert is that we do not have to throw away the bananas that are over-ripe and not that firm anymore. Over ripe bananas give sweetness to the cake, necessitating you to cut down the amount of sugar you add into the cake batter. I guess this cake makes you less guilty not only by making use of leftover food but also by enjoying this tasty dessert when you eat it. Brown or Demerera sugar makes it better and imparts a much dense flavor to the cake. Try it.

Spice up the banana cake with flavouring ingredients like cinnamon, chocolate chips, raisins, honey, oats, nutmeg, brown sugar, and vegetables such as carrot or pumpkins, etc. There is no end to experimentation and wholesome enjoyment. Not to mention the green act of not wasting food.

Moist and Fluffy Banana Cake needs you to beat the butter till soft and malleable. Add in sugar and hand beat it till is smooth and soft. Add rest of the ingredients except the flour. Fold in the flour (which has the baking powder sieved in) in the end and put it immediate in the oven. It is ok to have little lumps of flour in the batter.

You do not want the cake to be dense as banana is the heaviest ingredient that goes into it. So do not use soda bicarbonate in this recipe. Fluffy banana cake is achieved with baking powder and eggs as these are enough to ensure that your bake is fluffy banana cake stays that way.

The Secret of Baking it Right – The oven temperature and baking time play a role in making your banana cake moist, fluffy and well crusted. This comes with practice. When trying it out for the first time, insert the knife to see if the cake is done. If you think that the cake will be baked in 5 mins, you can stop and get the tin out for the cake keeps getting done even outside the oven, before it actually starts to cool down. If you have to keep the cake longer in the oven, use tin/ aluminum foil to preserve the crust color and flavour.

Texture and Color of the Banana Cake

Moist banana cake is not difficult at achieve. Its main flavouring ingredient, the bananas bring in the wetness and moist to the cake, further enhanced by the use of vegetable oil (if you are not using butter in your banana cake recipe) which may also act as a mild preservative. Eat this cake fresh or refrigerate it.

Banana Muffins are a great alternative to a big Bundt cake or cake loaves. Muffins are more bread-like and can be loaded with more wheat, oats, nuts and fibrous options. For making Banana Walnut Muffins, scoop the same batter into the muffin tray lined with paper cups. Note that baking time needs to be reduced as muffins bake faster than cake.

Banana Cake is a Healthy Alternative as bananas they are loaded with goodness of carbohydrates, minerals and sugars. Don’t think too much of the calories when it comes to eating nutritious food. Don’t end up counting calories when you can be thanksgiving for the goodness it gives. In short, don’t take the fun away from eating. This attitude will do wonders in keeping you healthy.

Healthy eating may be world’s oldest latest fad but a good homemade banana cake has a lot more to offer. Think about the joy of baking, memories you can make, happy kids at the table and not to mention the delightfully warm and sweet gooey cake that melts in your mouth.

Marble cake is one of the most delicious results of love-baking that looks complicated but is easy to make. Here is a quick and easy recipe to get you started on making this simple, moist, and yummy marble cake.